Peruvian breaded liver and easy
Learn how to prepare a breaded liver, crispy on the outside and juicy on the inside, with a simple recipe to enjoy with your family.
Ingredients · Servings 3
- 3 thin beef liver steaks (approximately 100 grams each)
- 1 tablespoon of ground red chili pepper
- 1 tablespoon of ground yellow chili pepper
- 4 tablespoons of vinegar
- 1 teaspoon of minced garlic
- Breadcrumbs for breading
- Frying oil
- Salt and pepper
Method · PT0M
- Season the liver fillets with garlic, vinegar, chili peppers, salt, and pepper. Let marinate for 5 minutes.
- Coat the fillets with breadcrumbs and fry in a little very hot oil.
- Serve immediately. Accompany with boiled potatoes, white rice, or cooked vegetables.
Beef liver is an essential ingredient on the Peruvian table due to its high nutritional value and great versatility.
The trick to making it irresistible is in a good marinade with ají panca, ají amarillo, vinegar and garlic to give it a unique criollo touch before coating it in breadcrumbs.
The result is a golden breaded liver, crispy on the outside and full of flavor.
Plus, it's an economical option that can be prepared in just a few minutes and goes perfectly with boiled potatoes or freshly cooked white rice. Let's get cooking!
